WO2005103304A1 - Sugar substitute prepared with nutritive and high-intensity sweeteners - Google Patents
Sugar substitute prepared with nutritive and high-intensity sweeteners Download PDFInfo
- Publication number
- WO2005103304A1 WO2005103304A1 PCT/US2005/007467 US2005007467W WO2005103304A1 WO 2005103304 A1 WO2005103304 A1 WO 2005103304A1 US 2005007467 W US2005007467 W US 2005007467W WO 2005103304 A1 WO2005103304 A1 WO 2005103304A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- composition
- sucralose
- sucrose
- layer
- binder
- Prior art date
Links
- 239000003765 sweetening agent Substances 0.000 title claims abstract description 36
- 235000019533 nutritive sweetener Nutrition 0.000 title claims abstract description 17
- 235000013615 non-nutritive sweetener Nutrition 0.000 title abstract description 11
- 239000008123 high-intensity sweetener Substances 0.000 title description 5
- 230000000050 nutritive effect Effects 0.000 title description 4
- 235000021092 sugar substitutes Nutrition 0.000 title description 2
- 239000000203 mixture Substances 0.000 claims abstract description 98
- 239000004376 Sucralose Substances 0.000 claims abstract description 79
- 235000019408 sucralose Nutrition 0.000 claims abstract description 79
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims abstract description 79
- 229930006000 Sucrose Natural products 0.000 claims abstract description 62
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 61
- 239000005720 sucrose Substances 0.000 claims abstract description 55
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 34
- 239000011230 binding agent Substances 0.000 claims abstract description 33
- 239000008187 granular material Substances 0.000 claims abstract description 27
- 238000000034 method Methods 0.000 claims abstract description 20
- 230000032683 aging Effects 0.000 claims abstract description 16
- 238000000576 coating method Methods 0.000 claims description 13
- 239000011248 coating agent Substances 0.000 claims description 11
- 238000001035 drying Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 239000002245 particle Substances 0.000 claims description 8
- 239000006104 solid solution Substances 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 239000000463 material Substances 0.000 abstract description 23
- 239000011162 core material Substances 0.000 description 37
- 229960004793 sucrose Drugs 0.000 description 36
- 239000006185 dispersion Substances 0.000 description 7
- 235000013681 dietary sucrose Nutrition 0.000 description 5
- 235000000346 sugar Nutrition 0.000 description 5
- 238000009826 distribution Methods 0.000 description 4
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 239000013078 crystal Substances 0.000 description 3
- 239000007921 spray Substances 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 229920001202 Inulin Polymers 0.000 description 2
- 229920002774 Maltodextrin Polymers 0.000 description 2
- 239000005913 Maltodextrin Substances 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 239000000969 carrier Substances 0.000 description 2
- 239000008199 coating composition Substances 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 2
- 229940029339 inulin Drugs 0.000 description 2
- -1 invert sugar Chemical compound 0.000 description 2
- 229940035034 maltodextrin Drugs 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 239000000320 mechanical mixture Substances 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 125000000185 sucrose group Chemical group 0.000 description 2
- 150000005846 sugar alcohols Chemical class 0.000 description 2
- 238000003786 synthesis reaction Methods 0.000 description 2
- NUFKRGBSZPCGQB-FLBSXDLDSA-N (3s)-3-amino-4-oxo-4-[[(2r)-1-oxo-1-[(2,2,4,4-tetramethylthietan-3-yl)amino]propan-2-yl]amino]butanoic acid;pentahydrate Chemical compound O.O.O.O.O.OC(=O)C[C@H](N)C(=O)N[C@H](C)C(=O)NC1C(C)(C)SC1(C)C.OC(=O)C[C@H](N)C(=O)N[C@H](C)C(=O)NC1C(C)(C)SC1(C)C NUFKRGBSZPCGQB-FLBSXDLDSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- 239000004377 Alitame Substances 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004384 Neotame Substances 0.000 description 1
- CZMRCDWAGMRECN-UHFFFAOYSA-N Rohrzucker Natural products OCC1OC(CO)(OC2OC(CO)C(O)C(O)C2O)C(O)C1O CZMRCDWAGMRECN-UHFFFAOYSA-N 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- 235000010358 acesulfame potassium Nutrition 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- 235000019409 alitame Nutrition 0.000 description 1
- 108010009985 alitame Proteins 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 125000001309 chloro group Chemical group Cl* 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000001186 cumulative effect Effects 0.000 description 1
- 229940109275 cyclamate Drugs 0.000 description 1
- HCAJEUSONLESMK-UHFFFAOYSA-N cyclohexylsulfamic acid Chemical compound OS(=O)(=O)NC1CCCCC1 HCAJEUSONLESMK-UHFFFAOYSA-N 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- 239000003085 diluting agent Substances 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000010981 drying operation Methods 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229960002737 fructose Drugs 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229960001031 glucose Drugs 0.000 description 1
- 229920000591 gum Polymers 0.000 description 1
- 229960004903 invert sugar Drugs 0.000 description 1
- 238000011068 loading method Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000019412 neotame Nutrition 0.000 description 1
- HLIAVLHNDJUHFG-HOTGVXAUSA-N neotame Chemical compound CC(C)(C)CCN[C@@H](CC(O)=O)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 HLIAVLHNDJUHFG-HOTGVXAUSA-N 0.000 description 1
- 108010070257 neotame Proteins 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 229920005862 polyol Polymers 0.000 description 1
- 150000003077 polyols Chemical class 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
- C13B50/00—Sugar products, e.g. powdered, lump or liquid sugar; Working-up of sugar
- C13B50/002—Addition of chemicals or other foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/37—Halogenated sugars
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates generally to high-intensity sweeteners. More particularly, the invention relates to granular sweetener compositions including a mixture of a nutritive sweeter and a high-intensity sweetener, in a form that minimizes separation of these components during shipping and handling.
- sucrose 4,r,6'-trichloro-4,F,6'-trideoxygalactosucrose, a sweetener with a sweetness intensity several hundred times that of sucrose, is made from sucrose by
- sucralose is technically challenging because of the need to selectively replace specific
- IJWJ ⁇ __-IM ⁇ -29US ⁇ APPt-ICAT_ONASFILED.DOC been developed. See, for example, U.S. Patents No. 4,362,869; No. 4,826,962; No. 4,980,463; and No. 5,141,860, which are expressly incorporated in this document by reference.
- Sucralose may be purified by crystallizing from water to form needle- shaped crystals, as described for example in U.S. Patents No. 4,343,934; No. 4,950,746, No. 4,977,254; No. 4,980,463; No. 5,136,031; No. 5,498,709; and No. 5,530,106. Many of these crystals typically have a length-to-diameter ("L/D") ratio ranging from about 4:1 to about 10: 1, and in some cases even higher. Typically, many such needles are broken, which produces undesirable dust. Nonetheless, at least a significant fraction of the needles remain that have high L D values. The high L D values makes such crystalline sucralose difficult to handle.
- L/D length-to-diameter
- the sweetener it is desirable for the sweetener to contain some
- sucrose typically sucrose, commonly referred to as table sugar
- Sucrose typically has a granular form, however, while sucralose typically has a needle form, as noted above.
- sucralose typically has a needle form, as noted above.
- mixtures of these two components may separate to some degree during shipping and handling, resulting in unpredictable levels of sweetening when the consumer dispenses the product.
- a non-nutritive sweetener such as sucralose
- the present invention provides a sweetener composition, the composition comprising granules
- the invention provides a method of making a sweetener composition.
- the method includes the steps of (a) providing a plurality of granular cores each comprising, consisting of, or consisting essentially of sucrose; and (b) forming on the granular cores a layer comprising, consisting of, or consisting essentially of sucralose.
- the invention provides a sweetener composition made by the method set forth in the preceding paragraph.
- non-nutritive sweetener are used interchangeably and have the same meaning as those skilled in the art ascribe to such terms, presently or in the future.
- the sweetener compositions of the invention include granules, which in turn have a core and a layer deposited on such core.
- the core includes at least one
- the layer deposited on the core includes sucralose.
- any or all of the one or more layers may
- the nutritive sweetener(s) in the cores of the compositions of this invention may include, as non-limiting examples, sucrose, fructose, invert sugar, dextrose, maltodextrin, sugar alcohols, and combinations of any of these.
- sucrose alone is used, and thus the core consists essentially of sucrose.
- consists essentially of it is meant that no other ingredients are purposefully added to the core that change the sweetness profile of the core.
- Sources of sucrose suitable for use according to the. present invention include any commonly available source, such as, for example, beet sugar and cane sugar. They may include white sugar or brown sugar.
- cores of a relatively uniform size may be beneficial because the use of cores having a wide distribution of sizes may result in the smaller particles including a higher percentage by weight of sucralose, and thus any settling and separation of small from large particles may result in uneven sweetness within a sample.
- Commercially available granules from any of a wide variety of sources known in the art may be used, and are
- cores are therefore essentially solid, and are typically of such a size and shape that they
- a typical (but non-limiting) size distribution for the cores is as follows: no more than 3% retained on a 20-mesh sieve, a minimum of 8% (cumulative) retained on a 40-mesh sieve, and no more than 10% passing through a 100- mesh sieve.
- the layer deposited on the core may contain (other than materials of no essential significance) only sucralose, or it may include sucralose in combination with one or more binders and/or with other non-nutritive sweeteners.
- suitable non-nutritive sweeteners include, but are not limited to, saccharin, acesulfame-K, cyclamate, stevia, neotame, alitame, aspartame, and combinations of such sweeteners.
- Binders suitable for use according to the invention include, but are not limited to, nutritive sweeteners, such as those mentioned above, including mixtures of them.
- Other suitable binders include, as non-limiting examples, maltose, glucose, polyols (e.g., sugar alcohols, such as erythritol and sorbitol), modified food starches, gum, inulin or hydrolyzed inulin, maltodextrin, and combinations of these examples.
- the binder will include sucrose, and may contain (other than materials of no essential significance) only sucrose.
- sucralose constitutes
- sucralose is present in an amount of between about 0.1 wt% and about 50 wt% of the sweetener composition.
- essentially all of the composition contains (other than materials in trace amounts) only granules having a core with a sucralose-containing layer deposited on the core, with the composition containing between about 0.1 wt% and about 0.50 wt% sucralose, the remainder containing (other than materials of no essential significance) only sucrose.
- the resulting sweetener composition has a sweetness equivalence of one-half teaspoon equal to a full teaspoon of sucrose.
- the sweetener composition may contain between about 1.0 wt% and about 50 wt% sucralose, with the rest containing (other than materials of no essential significance) only sucrose.
- a material may be blended with sucrose (in a ratio depending on the content of sucralose in the material) to provide a product with between about 0.1 wt% and about 0.5 wt% of sucralose overall.
- Such a blended product is another embodiment of the invention.
- Other weight percent loadings of sucralose will be apparent to persons skilled in the art, and the invention is not restricted to any particular proportions of sucralose and sucrose on any given granule or fraction of granules.
- the layer including sucralose maybe composed of any of a number of
- the layer may be provided, for example, by applying a dispersion (which
- sucralose in an appropriate volatile carrier, such as water, to the granular cores and evaporating the volatile carrier.
- the dispersion that is applied to the cores contains only sucralose and the carrier, and the layer thus produced contains (other than materials of no essential significance) only sucralose.
- a binder is included in the sucralose-containing dispersion.
- ingredients in the dispersion in addition to the binder, sucralose, and the carrier, or the dispersion may contain no other added ingredients.
- the sucralose may be dispersed in that binder.
- the layer may contain (other than materials of no essential significance) only a solid solution of sucralose and binder, by which it is meant that the sucralose is dissolved in the binder or a component of the binder (if the binder has more
- the layer may also, or instead, have particles containing (other than materials
- sucralose dispersed within it.
- the layer maybe
- the material in the layer is essentially solid, meaning that there are few or o hollows or voids in the layer, with the obvious exception that the entire layer itself may be hollow in the sense that it may constitute a continuous shell around the core.
- Sweetener compositions according to the invention typically have a bulk density approximately equal to that of common table sugar.
- the bulk density may be in the range of about 0.7 to 0.9, typically between 0.8 and 0.86.
- sweetener compositions according to the invention include granules with a core and a layer.
- the composition may contain (other than materials of no essential significance) only such granules, or it may include the granules mixed with other materials.
- Such other materials may include non-sweet diluents and/or nutritive sweeteners.
- the granules are mixed with a nutritive sweetener including, or containing (other than materials of no essential significance) only sucrose.
- the sweetener composition includes about 10 wt% of a granular material including a core and a layer on the core, with the rest of the composition containing (other than materials of no essential significance) only granules of uncoated sucrose.
- granules having a core and a layer constitutes between about 1 wt% and 5 wt% of those
- the layer contains sucralose and sucrose, which a ⁇ ts as a binder, and the core is sucrose as well.
- a composition may have storage stability, as measured by a 14-day accelerated aging test, greater than that of compositions in which the sucralose is not provided in a layer on a sucrose core.
- 14-day accelerated aging test as used for the purposes of this invention, is described in detail in the Examples section, and measures the color of the material according to the Hunter Lab ® method, which is well known in the art.
- Sweetener compositions according to the invention have good stability as indicated by this test, and may for example have a Hunter "a” value no greater than 0.2 units, more typically no greater than 0.1 units, higher than the Hunter "a” value of the composition before aging. They may have a Hunter "b” value that is no greater than 1.0 units higher than the "b” value of the composition prior to aging.
- the enhanced color stability of sweetener compositions according to the invention may result from the dispersion of the sucralose into small domains in the layer
- These small domains may be small particles containing (other than materials of no essential significance) only sucralose, or the domains may be of a
- molecular size in other words, a solid solution of sucralose in a binder component, or
- the layer including sucralose and (optionally) a binder may be formed on the cores by any of a number of methods known in the art. Such methods include, as non- limiting examples, spray-drying and fluidized bed drying.
- One particularly suitable method of forming the layer is by pan-coating, which may be used in either batch mode or continuous mode.
- Equipment suitable for pan-coating of granules such as those of the present invention is well-known in the pharmaceutical compounding art, and is available from a variety of manufacturers. A typical machine has a rotating pan in which the granular cores tumble.
- a spray nozzle is typically placed through an opening in the drum, and a mixture of the sucralose-containing layer composition in a volatile carrier is sprayed onto the granular cores.
- a wave is created as the pan turns, and the granules tumble in a wave form.
- the coating material slowly builds up on the granules, which are dried to form the layer.
- the coating operation may be performed in a single step, with drying being performed either concurrently or subsequently to the spraying on of the aqueous mixture. Typically, a series of coating/drying cycles is performed, until the desired layer
- particles including sucralose may be introduced after spraying but before drying is complete, so that the particles adhere to the granules.
- drying time per unit of sucralose added may be performed by any mechanism known in the art, including for example the application of a stream of air or other gas, such as nitrogen, and/or warming the contents of the rotating pan. For example, it has been found suitable to warm the contents of the rotating pan to between about 38°C and 93°C, more typically between 52°C and 66°C, because drying within this temperature range has been found to be helpful in providing a product with good accelerated aging stability.
- the sucralose to be incorporated in the layer is added in the form of an aqueous mixture, optionally contaimng other volatile carriers.
- suitable volatile materials such as methanol, ethanol, isopropyl alcohol, and ethyl acetate.
- water is the only carrier and the aqueous mixture also contains sucrose as a binder.
- the binder contains (other than materials of no essential significance) only sucrose.
- substantially all of the sucralose to be used in forming the layer is dissolved in the aqueous mixture.
- a mixture may for example include between 20 wt% and 60 wt% of water, between 15 wt% and 55 wt% of
- sucrose and between 15 wt% and 35 wt% of sucralose.
- the mixture includes
- a sweetener composition according to the invention was prepared as follows. A mixture of 23.2 parts by weight of sucralose, 54.2 parts by weight of a 67.7 wt% aqueous sucrose solution, and 22.6 parts by weight of water was mixed at 70°C until all components were dissolved. The resulting coating composition contained 23.2 wt% of sucralose, 36.8 wt% of sucrose, and 40.0 wt% of water.
- Extra fine sugar (sucrose) was sieved through a 52T screen and charged to a 48-inch Stokes coating pan.
- the contents of the coating pan were heated to approximately 54°C, and several applications of coating composition were applied by a sprayer operated at an average spray pressure of 84 psi, using a No. 30 spray tip equipped
- a sweetener composition including a simple mechanical mixture of sucrose and sucralose was prepared as follows. A composition containing 0.22% micronized sucralose and 99.78% extra fine sugar was blended for 5 minutes using a TURBULA ® Shaker-Mixer- Model T2F, available from Glen Mills Inc. of Clifton, NJ. Accelerated aging of the samples prepared in Examples 1 and 2 was performed as follows. The sweetener composition was maintained at 50°C and sampled after a given
- Example 1 Measurement Day O Day 3 Day 4 Day 5 Day 6 Day 7 Day 14 L (Avg.) 90.77 •91.00 91.48 90.64 90.31 89.66 91.54 a (Avg.) -0.36 -0.33 -0.35 -0.34 -0.38 -0.34 -0.33 b (Avg.) 3.85 3.93 3.82 4.18 4.01 3.91 4.46
- Example 2 Measurement Day O Day 3 Day 4 Day 5 Day 6 Day 7 Day 14 L (Avg.) 90.17 89.91 90.59 89.48 89.48 89.42 89.57 a (Avg.) -0.52 -0.51 -0.43 -0.40 -0.40 -0.33 0.26 b (Avg.) , . . 5.84 6.17 6.36 6.26 6.08 6.16 7.35
Abstract
Description
Claims
Priority Applications (7)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
MXPA06010990A MXPA06010990A (en) | 2004-03-23 | 2005-03-08 | Sugar substitute prepared with nutritive and high-intensity sweeteners. |
CA002560757A CA2560757A1 (en) | 2004-03-23 | 2005-03-08 | Sugar substitute prepared with nutritive and high-intensity sweeteners |
EP05724906A EP1730316A1 (en) | 2004-03-23 | 2005-03-08 | Sugar substitute prepared with nutritive and high-intensity sweeteners |
BRPI0509097-0A BRPI0509097A (en) | 2004-03-23 | 2005-03-08 | sugar substitute prepared with nutritious and high intensity sweeteners |
JP2007504984A JP2007530038A (en) | 2004-03-23 | 2005-03-08 | Sugar substitutes prepared with nutritive and strong sweeteners |
AU2005235983A AU2005235983A1 (en) | 2004-03-23 | 2005-03-08 | Sugar substitute prepared with nutritive and high-intensity sweeteners |
IL178245A IL178245A0 (en) | 2004-03-23 | 2006-09-21 | Sugar substitute prepared with nutritive and high-intensity sweeteners |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US10/807,067 | 2004-03-23 | ||
US10/807,067 US20050214425A1 (en) | 2004-03-23 | 2004-03-23 | Sugar substitute prepared with nutritive and high-intensity sweeteners |
Publications (1)
Publication Number | Publication Date |
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WO2005103304A1 true WO2005103304A1 (en) | 2005-11-03 |
Family
ID=34962149
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/US2005/007467 WO2005103304A1 (en) | 2004-03-23 | 2005-03-08 | Sugar substitute prepared with nutritive and high-intensity sweeteners |
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US (1) | US20050214425A1 (en) |
EP (1) | EP1730316A1 (en) |
JP (1) | JP2007530038A (en) |
CN (1) | CN1934277A (en) |
AR (1) | AR048438A1 (en) |
AU (1) | AU2005235983A1 (en) |
BR (1) | BRPI0509097A (en) |
CA (1) | CA2560757A1 (en) |
IL (1) | IL178245A0 (en) |
MX (1) | MXPA06010990A (en) |
RU (1) | RU2006137296A (en) |
WO (1) | WO2005103304A1 (en) |
Cited By (10)
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EP1804596A1 (en) * | 2004-09-30 | 2007-07-11 | Cadbury Adams USA LLC | Thermally stable, high tensile strength encapsulation compositions for actives |
WO2007110645A1 (en) * | 2006-03-28 | 2007-10-04 | Tate & Lyle Public Limited Company | Granulated sugar product |
EP1863358A1 (en) * | 2005-03-18 | 2007-12-12 | Tate & Lyle Technology Limited | Granular sucralose, and method of making it |
EP2100519A1 (en) * | 2008-03-04 | 2009-09-16 | Tiense Suikerraffinaderij N.V. | Particle containing a high-intensity sweetener, process for preparation and use |
US8017168B2 (en) | 2006-11-02 | 2011-09-13 | The Coca-Cola Company | High-potency sweetener composition with rubisco protein, rubiscolin, rubiscolin derivatives, ace inhibitory peptides, and combinations thereof, and compositions sweetened therewith |
WO2012007961A2 (en) * | 2010-07-11 | 2012-01-19 | Alkem Laboratories Ltd. | Sweetener composition and a process for its production |
WO2013082019A1 (en) * | 2011-11-28 | 2013-06-06 | Tate & Lyle Ingredients Americas Llc | Improved flavor natural table top sweetener |
EP2801262A1 (en) | 2012-01-06 | 2014-11-12 | Matsutani Chemical Industry Co., Ltd. | Sugar composition mainly composed of sucrose and d-psicose, and method for producing same |
GB2520276A (en) * | 2013-11-13 | 2015-05-20 | Tate & Lyle Technology Ltd | High intensity sweetener composition |
US9101160B2 (en) | 2005-11-23 | 2015-08-11 | The Coca-Cola Company | Condiments with high-potency sweetener |
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US20070264403A1 (en) * | 2006-05-11 | 2007-11-15 | Nehmer Warren L | Sparkling agglomerated sweetener, and method of making it |
CA2723814A1 (en) * | 2008-05-09 | 2009-11-12 | Cargill, Incorporated | Sweetener, methods of preparing sweetener and applications thereof |
WO2010025158A1 (en) * | 2008-08-26 | 2010-03-04 | Merisant Company | Sweetener compositions comprising rebaudioside a, erythritol, a disaccharide carbohydrate or fructose and a taste-improving amount of cellulose, and methods for their manufacture |
US9592195B2 (en) * | 2010-12-06 | 2017-03-14 | Effrx Pharmaceuticals Sa | Stable effervescent bisphosphonate formulations with rapid solubilization characteristics |
US9833015B2 (en) | 2014-06-13 | 2017-12-05 | NutraEx Food Inc. | Sweetener with imbedded high potency ingredients and process and apparatus for making the sweetener |
US20180116265A1 (en) * | 2016-10-31 | 2018-05-03 | Morris IP Holdings LLC | Blended high-intensity sweetener composition |
CN112522039B (en) * | 2020-12-14 | 2021-12-24 | 广州立白企业集团有限公司 | Clothing aroma-enhancing bead composition and preparation method thereof |
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- 2005-03-08 CA CA002560757A patent/CA2560757A1/en not_active Abandoned
- 2005-03-08 RU RU2006137296/13A patent/RU2006137296A/en not_active Application Discontinuation
- 2005-03-08 CN CNA2005800093950A patent/CN1934277A/en active Pending
- 2005-03-08 AU AU2005235983A patent/AU2005235983A1/en not_active Abandoned
- 2005-03-08 BR BRPI0509097-0A patent/BRPI0509097A/en not_active IP Right Cessation
- 2005-03-08 JP JP2007504984A patent/JP2007530038A/en active Pending
- 2005-03-08 EP EP05724906A patent/EP1730316A1/en not_active Withdrawn
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Cited By (15)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP1804596A1 (en) * | 2004-09-30 | 2007-07-11 | Cadbury Adams USA LLC | Thermally stable, high tensile strength encapsulation compositions for actives |
EP1804596B1 (en) * | 2004-09-30 | 2013-03-06 | Kraft Foods Global Brands LLC | Thermally stable, high tensile strength encapsulation compositions for actives |
EP1863358B1 (en) * | 2005-03-18 | 2012-06-27 | Tate & Lyle Technology Limited | Granular sucralose, and method of making it |
JP2008532556A (en) * | 2005-03-18 | 2008-08-21 | テート アンド ライル テクノロジー リミテッド | Granular sucralose and method for producing the same |
EP2420145A1 (en) * | 2005-03-18 | 2012-02-22 | Tate & Lyle Technology Limited | Granular sucralose, and method of making it |
EP1863358A1 (en) * | 2005-03-18 | 2007-12-12 | Tate & Lyle Technology Limited | Granular sucralose, and method of making it |
US9101160B2 (en) | 2005-11-23 | 2015-08-11 | The Coca-Cola Company | Condiments with high-potency sweetener |
WO2007110645A1 (en) * | 2006-03-28 | 2007-10-04 | Tate & Lyle Public Limited Company | Granulated sugar product |
US8017168B2 (en) | 2006-11-02 | 2011-09-13 | The Coca-Cola Company | High-potency sweetener composition with rubisco protein, rubiscolin, rubiscolin derivatives, ace inhibitory peptides, and combinations thereof, and compositions sweetened therewith |
EP2100519A1 (en) * | 2008-03-04 | 2009-09-16 | Tiense Suikerraffinaderij N.V. | Particle containing a high-intensity sweetener, process for preparation and use |
WO2012007961A2 (en) * | 2010-07-11 | 2012-01-19 | Alkem Laboratories Ltd. | Sweetener composition and a process for its production |
WO2012007961A3 (en) * | 2010-07-11 | 2012-03-29 | Alkem Laboratories Ltd. | Sweetener composition and a process for its production |
WO2013082019A1 (en) * | 2011-11-28 | 2013-06-06 | Tate & Lyle Ingredients Americas Llc | Improved flavor natural table top sweetener |
EP2801262A1 (en) | 2012-01-06 | 2014-11-12 | Matsutani Chemical Industry Co., Ltd. | Sugar composition mainly composed of sucrose and d-psicose, and method for producing same |
GB2520276A (en) * | 2013-11-13 | 2015-05-20 | Tate & Lyle Technology Ltd | High intensity sweetener composition |
Also Published As
Publication number | Publication date |
---|---|
RU2006137296A (en) | 2008-04-27 |
AU2005235983A1 (en) | 2005-11-03 |
CN1934277A (en) | 2007-03-21 |
IL178245A0 (en) | 2006-12-31 |
AR048438A1 (en) | 2006-04-26 |
JP2007530038A (en) | 2007-11-01 |
CA2560757A1 (en) | 2005-11-03 |
US20050214425A1 (en) | 2005-09-29 |
BRPI0509097A (en) | 2007-08-28 |
EP1730316A1 (en) | 2006-12-13 |
MXPA06010990A (en) | 2007-12-12 |
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